No-Bake 5-Ingredient S’more Bars That Sabotage Diets

There’s something magical about the combination of graham crackers, chocolate, and marshmallows—it instantly takes me back to summer nights around the campfire. But let’s be real, sometimes you want that nostalgic s’mores flavor without the hassle of building a fire. That’s where these no-bake S’more Bars come in! They’re ridiculously easy to make—just a handful of ingredients, zero oven time (well, except for a quick broil to toast those mallows), and pure deliciousness in every bite. My kids go crazy for these, and honestly? I might love them even more than traditional s’mores because, well, no sticky fingers or melted chocolate disasters. Just grab, eat, and enjoy.

Why You’ll Love These S’more Bars

Trust me, these bars are about to become your new go-to dessert. Here’s why they’re absolutely irresistible:

• No-bake magic: Skip the oven! Just mix, layer, and broil for a minute—done.
• Kid-approved: My little ones beg to help press the crust and sprinkle toppings (licking the bowl is half the fun).
• Party hero: One pan feeds a crowd, and let’s be honest—nobody turns down s’mores.
• Nostalgia in every bite: All the campfire vibes without the smoke in your hair.

Seriously, they disappear faster than I can make them. You’ve been warned!

Ingredients for S’more Bars

Gather these simple ingredients—you probably have most of them already! The beauty of this recipe is in its simplicity, but don’t skimp on quality. Here’s what you’ll need:

• Graham cracker crumbs: 2 cups (about 12 full crackers crushed—I whack mine in a zip-top bag with a rolling pin for stress relief!)
• Melted unsalted butter: 1/2 cup (the real stuff, please—it makes the crust rich and just salty enough)
• Granulated sugar: 1/4 cup (trust me, this little bit balances the chocolate perfectly)
• Semi-sweet chocolate chips: 2 cups (or chop up your favorite chocolate bar for extra decadence)
• Mini marshmallows: 3 cups (these toast more evenly than big ones—though I won’t judge if you sneak a handful for “quality control”)

That’s it! Five ingredients between you and s’mores heaven. Now let’s turn this into magic.

How to Make S’more Bars

Okay, let’s get to the fun part—turning those simple ingredients into gooey, chocolatey perfection! Don’t worry, it’s so easy even my 7-year-old can help (though he tends to “sample” more than assist). Just follow these steps, and you’ll be biting into s’mores bliss in no time.

Step 1: Prepare the Crust

First, grab a big bowl and dump in your graham cracker crumbs, melted butter, and sugar. Now here’s my secret—mix it with your hands! A fork works, but honestly, squishing it between your fingers makes sure every last crumb gets coated in that buttery goodness. Once it looks like wet sand, press it firmly into your parchment-lined pan. I use the bottom of a measuring cup to really pack it down evenly—no wimpy, crumbly crusts allowed!

Step 2: Layer Chocolate and Marshmallows

Now for the best part—the toppings! Sprinkle those chocolate chips evenly over the crust. Pro tip: tap the pan gently on the counter to help them settle into place. Next comes the marshmallows—don’t just dump them! I scatter them by the handful so they’re spaced out (clumps = uneven toasting). If you’re feeling fancy, press a few extra into the chocolate for maximum goo factor. My kids call this “making marshmallow mountains,” and honestly? It’s adorable.

Step 3: Broil to Perfection

Here’s where you need to pay attention—broilers are sneaky little things! Slide your pan onto the middle rack (not too close to the heat!) and set it to broil. Now WATCH like a hawk—I mean it, don’t walk away to check your phone. In just 1-2 minutes, those marshmallows will transform into golden-brown clouds of joy. The second they look like toasted perfection, pull them out! Wait too long, and you’ll have charcoal (ask me how I know). Let them cool slightly before cutting—if you can resist diving in immediately.

Tips for the Best S’more Bars

After making these more times than I can count (blame my sweet tooth!), I’ve picked up a few tricks to guarantee perfect bars every single time. Here are my can’t-live-without tips:

• Parchment paper is your best friend: Line that pan! I learned this the hard way after my first batch stuck like cement. Now I leave some overhang to lift the whole slab out for easy cutting.
• Chill before cutting: Pop them in the fridge for 15 minutes—the chocolate sets, and you’ll get super clean slices. (But if you simply can’t wait? Grab a spoon and eat it like crisp topping—no judgment here!)
• Broil on the middle rack: Too close to the heat and your marshmallows will burn before the chocolate even melts. The middle rack gives you that perfect golden toast.
• Rotate the pan: If your broiler heats unevenly (like mine does), give the pan a quick 180-degree turn halfway through toasting for even browning.

Follow these, and you’ll be the s’more hero at every potluck, scout meeting, or Netflix binge session—not that I’d know anything about that last one…

Ingredient Substitutions & Notes

Life happens, and sometimes you need to swap ingredients—no worries! Here’s how to adapt these bars without losing that classic s’mores magic:

• Gluten-free? Use gluten-free graham crackers (they crush up just fine!).
• Dairy-free? Swap butter for coconut oil and use dairy-free chocolate chips.
• Out of mini marshmallows? Cut large ones into quarters—they toast beautifully.
• Extra decadence: Try dark chocolate or a mix of milk and white chocolate chips.

See? Flexibility is delicious. Just don’t skip the marshmallows—that’s where the fun is!

Storing and Serving S’more Bars

Okay, let’s talk about the best ways to keep these bars fresh (if they last that long!) and how to serve them for maximum deliciousness. Here’s what I’ve learned after many, many batches—and many, many taste tests.

Storing: Pop any leftovers (ha! as if!) in an airtight container at room temperature. They’ll stay perfect for about 3 days—though the marshmallows might lose a tiny bit of their crispness. If it’s super humid where you live, stash them in the fridge to prevent stickiness. Just let them come to room temp before serving so the chocolate isn’t too hard.

Serving: My favorite trick? Warm them slightly before serving! A quick 10 seconds in the microwave makes the chocolate gloriously gooey again. For parties, I arrange them on a platter and let guests grab them at room temp—no fuss, no mess. And if you really want to impress? Serve with a side of extra chocolate sauce for dipping. Because why not?

Pro tip: These freeze surprisingly well! Just wrap individual bars tightly in plastic wrap, then foil. Thaw at room temperature when the s’mores craving hits—which for me is approximately every other Tuesday.

S’more Bars Nutrition

Okay, let’s talk numbers—but don’t worry, I won’t make you feel guilty about indulging in these beauties! Here’s the scoop on what you’re getting in each delicious bar (based on cutting the pan into 12 equal pieces, which, let’s be honest, doesn’t always happen in my house).

Nutrition per bar (estimate):

• Calories: 240
• Fat: 12g (7g saturated)
• Carbohydrates: 32g
• Sugar: 18g
• Protein: 2g

Now, here’s my nutritionist-approved disclaimer: These numbers can vary depending on your specific ingredients. Using dark chocolate instead of semi-sweet? That’ll change things. Accidentally (or purposefully) adding extra marshmallows? Well… I won’t tell if you don’t!

The best part? Unlike store-bought treats, you know exactly what’s going into these—no weird preservatives or unpronounceable ingredients. Just good old-fashioned butter, chocolate, and marshmallow goodness. And really, isn’t that what dessert should be about?

FAQ About S’more Bars

I get questions about these bars all the time—here are the answers to the big ones that’ll save you from making my past mistakes!

Can I use large marshmallows instead of mini?
Absolutely! Just cut them into quarters first—they toast more evenly that way. Full-sized mallows take longer to brown and can leave bare spots where they overlap. (Though I sometimes leave a few whole ones on top for that classic campfire look!)

How do I avoid burning the marshmallows?
Three words: middle rack, vigilance! Keep that pan centered under the broiler and don’t walk away—even 30 extra seconds can mean disaster. If your broiler runs hot like mine, try leaving the oven door slightly ajar to monitor browning. A good resource for understanding how to use your broiler can be helpful.

Can I freeze S’more Bars?
You bet! Wrap them tightly in plastic wrap, then foil. They’ll keep for a month—just thaw at room temp. The marshmallows lose some crispness, but a quick toast under the broiler fixes that. Perfect for emergency dessert cravings!

Final Thoughts

There you have it—my foolproof way to get that campfire s’mores magic without ever leaving your kitchen! These bars have saved me countless times when the kids suddenly remember they “need” dessert, when friends drop by unexpectedly, or when… okay fine, when I just really want chocolate and marshmallows at 3pm on a Tuesday.

I’d love to hear how yours turn out! Did you add any fun twists? Maybe a sprinkle of sea salt on top or a drizzle of caramel? Snap a pic of your masterpiece and tag me—I live for those golden-brown marshmallow closeups. And if you loved these as much as we do, leave a quick rating below. It helps other s’mores lovers find this recipe too!

Now go grab that bag of marshmallows hiding in your pantry (we all have one) and get mixing. Trust me, your future self—probably around midnight when the snack cravings hit—will thank you.

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